By Irishexaminer.com,Michelle Darmody

Copyright irishexaminer

Measuring treacle or golden syrup can be sticky business; to help you navigate the process you can dip your spoon or measuring cups into boiling water before scooping the treacle or syrup onto the weighing scales. The hot water allows the viscous, sticky liquids to slide off more easily.

Molasses and treacle are both byproducts of the sugar-making process. You can use molasses or blackstrap molasses in place of the treacle in this recipe. The two ingredients have a similar flavour profile and act the same way during baking. Molasses, however, has a slightly heavier, more astringent, and smokier flavour than treacle, so will give your cake a darker, richer colour than treacle might. Treacle has been refined more.

I find it is best to use a heavy saucepan to dissolve the treacle, syrup, sugar and butter and to do it over a very low heat. You can give it a few stirs. It is wise not to allow the mixture to start to burn at the edges, it will crystallise if you do. If you feel it is beginning to bubble, turn the heat off for a few seconds, give it a stir and then continue with a lower heat.

It is best to leave the treacle mixture sit for about ten minutes while you prepare the other ingredients. If you add a mixture that is very hot along with the eggs, there is a fear that the egg will curdle.

Some wild varieties of damsons are particularly tart, but they should sweeten up when baked. If you are a little unsure you can always dust some icing sugar over the cake before you bake it. The sugar will mingle with the damsons dotted on top as they bake and soften.

The cake will store in an airtight container for a few days in a cool place. It does not freeze very well as the damsons get mushy when defrosted.